| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Jewish | Main, Dish | 6 | Servings |
INGREDIENTS
| 1 | md | Frying chicken; cut up |
| 1 | c | Long cooking rice; (uncooked) |
| 1 | cn | Cream of mushroom soup; (or other condensed soup w/o cream) |
| 1 | cn | Cream of celery soup; (or other condensed soup w/o cream) |
| 1 | cn | Water |
| Salt and pepper to taste | ||
| 1 | pk | Onion soup mix |
INSTRUCTIONS
Source: San Francisco Chronicle (from many years ago) Combine soups and water with rice and place in a 13 x 9" baking dish. Lay chicken parts on top of rice and salt and pepper to taste. Sprinkle onion soup mix over top. Cover with foil and bake for 2 hours at 350 degrees. Don't peek during the cooking period. Posted to JEWISH-FOOD digest by Carl Groch <egroch@ix.netcom.com> on Jun 21, 1998, converted by MM_Buster v2.0l.
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